Wednesday, 1 July 2015

Vegan Everyday: 500 Delicious Recipes

Vegan Everyday
500 Delicious Recipes
by Douglas McNish

Paperback, 480 pages

It's a good time to be vegan. So much information is out there now, and many mainstream grocers and restaurants are recognizing the need to accommodate for specific diets and sensitivities. Same goes with being gluten-free. When we found out my daughter couldn't digest gluten several years ago - it was a lot more difficult to find options for her. 

But there is still the pervading concept that vegan and gluten-free diets can be onerous to cook for on a regular basis. You fell that you can't exactly cook on the fly like you used to. It requires some thinking and planning.

Vegan Everyday teaches you how to stock a vegan, gluten-free pantry - I like that the book really goes to town with herbs, spices, and assorted exciting flavourings. Something we should all be using.

With a well-stocked pantry and this collection of 500 simple and healthy recipes, you will be well on the way to healthier living. 

(I am a part-time vegan myself - whether you live it full time or just for a well-balanced lifestyle, this book will take the fear out and put the fun in!)  

Chapters Include:

Introduction
The Vegan Gluten-Free Pantry
Breakfasts
Juices, Smoothies and Non-dairy Milks
Appetizers
Sauces, Butters and Spreads
Snacks and Sides
Beans and Grains
Pasta and Noodles
Sautes and Stir-Fries
Soups, Stews, Chilies and More
Entertaining
Baked Goods 
Desserts
Vegan Basics
Index

Vanilla Chai Power Bars

Energy bars are a great item to keep on hand for snacking on the go, or enjoy them as a quick breakfast with a cold glass of Almond Milk.

•    8-inch (20 cm) square glass baking dish, lined with parchment

3 cups    puffed quinoa cereal     750 mL (see Tips)
1 cup    puffed millet    250 mL
2 tbsp    chia seeds    30 mL
1 tbsp    raw shelled hemp seeds    15 mL
1 cup    brown rice syrup    250 mL
1⁄4 cup    raw agave nectar    60 mL
1⁄2 tsp    ground cinnamon    2 mL
1⁄4 tsp    ground cardamom    1 mL
1⁄4 tsp    ground ginger    1 mL
1⁄4 tsp    ground allspice    1 mL
1⁄4 tsp    organic vanilla powder     1 mL
1⁄8 tsp    ground cloves    0.5 mL

1.    In a large bowl, toss together quinoa, millet, chia seeds and hemp seeds. Add brown rice syrup and agave nectar and stir well. Stir in cinnamon, cardamom, ginger, allspice, vanilla and cloves.
2.    Spread mixture evenly in prepared baking dish. Cover and refrigerate until set, about 3 hours.
3.    Using parchment liner, lift from pan. With a sharp knife, cut into 8 equal bars. Serve immediately or transfer to an airtight container and refrigerate for up to 1 month.

Tips
Puffed quinoa and millet are available in most well?stocked supermarkets and natural food stores.
This recipe can easily be doubled, tripled or quadrupled. Just adjust the size of the baking dish or use multiple dishes. You can freeze extra bars for up to 2 months.

MAKES ABOUT 8 LARGE BARS


Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Singapore Summer Rolls

These simple fresh rolls are perfect for summertime entertaining.

4 cups    hot water    1 L
8    10-inch (25 cm) rice-paper wrappers (see Tips)  8
4 cups    shredded carrots    1 L
2 cups    finely sliced red bell peppers    500 mL
2 cups    finely sliced cucumbers (see Tips) 500 mL
1    bunch fresh mint leaves (see Tips)    1

1.    Place hot water in a heatproof bowl. Working with one wrapper at a time, submerge wrapper in hot water until pliable, about 30 seconds. Remove and pat dry. Lay wrapper flat on a clean work surface.
2.    In the middle of wrapper, place 1⁄2 cup (125 mL) carrot, 1⁄4 cup (60 mL) red pepper, 1⁄4 cup (60 mL) cucumber and 5 or 6 mint leaves.
3.    Carefully fold bottom edge of wrapper over filling. Fold in sides and continue rolling up from the bottom, gently packing roll as you go. Press down firmly to ensure that roll holds together. Repeat with remaining wrappers and fillings. Serve immediately or cover with a damp paper towel, transfer to an airtight container and refrigerate for up to 3 days.

MAKES 8 ROLLS

Tips
Rice-paper wrappers are available in most well-stocked supermarkets and natural food stores.
Substitute an equal amount of finely sliced mango for the cucumbers, and fresh basil leaves for the mint.


Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold


Chipotle Walnut Mushroom and Rice Burgers

These burgers are perfect for summer barbecues or get-togethers. I love serving them on a crusty bun with lettuce, tomato and pickles.

•    Food processor

5 cups    water    1.25 L
2 cups    short-grain brown rice, rinsed and drained    500 mL
1⁄4 cup    nutritional yeast (see Tips)    60 mL
1⁄2 tsp    fine sea salt, divided    2 mL
6 tbsp    grapeseed oil, divided    90 mL
1 cup    finely chopped onion    250 mL
6 to 8    cloves garlic, minced    6 to 8
3 cups    thinly sliced mushrooms (see Tips) 750 mL
2 tsp    chipotle powder    10 mL
1⁄2 cup    tomato purée    125 mL
4 cups    raw walnuts    1 L
1⁄4 cup    ground raw golden flax seeds    60 mL
    Burger trimmings, such as sliced tomato, onion, lettuce, optional
    Gluten-free hamburger buns, Optional

1.    In a saucepan over medium heat, combine water, rice, nutritional yeast and 1⁄4 tsp (1 mL) salt. Cover with a tight-fitting lid and bring to a rapid boil. Reduce heat to low and cook for about 50 minutes, until rice is tender and almost all of the liquid has been absorbed. Using a fork, fluff rice, then cover and set aside for 10 minutes to absorb any remaining liquid.
2.    In a skillet over medium heat, heat 3 tbsp (45 mL) oil. Add onion and remaining salt and sauté for about 5 minutes. Stir in garlic and cook for 2 minutes, until fragrant. Add mushrooms and chipotle powder and cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Stir in tomato purée and simmer until mixture is slightly thickened, about 3 minutes.
3.    In food processor fitted with the metal blade, combine cooked rice, mushroom mixture and walnuts. Process until mostly smooth (small pieces of rice and walnut are fine).
4.    Transfer to a large bowl. Stir in ground flax seeds until well incorporated. Using a 1⁄2-cup (125 mL) measuring cup, divide mixture into 8 equal portions. With your hands, form into desired burger shape.
5.    In a non-stick skillet over medium heat, heat 2 tbsp (30 mL) grapeseed oil. Cook burgers in batches, adding more oil as necessary, for about 3 minutes per side, until golden brown. Alternatively, cook on a baking sheet lined with parchment paper in a preheated 400°F (200°C) oven for 8 to 10 minutes, until golden brown, turning halfway through.
6.    Serve immediately, on buns with trimmings if desired, or transfer to an airtight container and let cool. Refrigerate for up to 3 days or freeze for up to 2 months.

Tips
Nutritional yeast is an inactive yeast that has been grown on beet molasses and then pasteurized. It provides a rich, cheesy flavor in sauces, stews, soups and dips. Look for it in well?stocked supermarkets and natural food stores.
The quantity of garlic depends on the size of the cloves. If large, use the smaller number. If small, more may be required.
Choose portobello, cremini or white button mushrooms for this recipe. Their dense texture will give the burgers body.

MAKES 8 BURGERS


Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.